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cooking without alcohol......

 
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mashtan



Joined: 24 Apr 2007
Posts: 1

PostPosted: Wed Apr 25, 2007 5:43 am    Post subject: cooking without alcohol...... Reply with quote

I know ....I know you are shaking at the prospect of cooking without. Most of you think it's the proper ingredient in numerous savory and sweets, however.......many in my family are muslim thus it is the forbidden fruit.

I substitute broth in meats, however, can you think of anything else to use. What about in sweets???

Peace and Kind Regards Smile
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Wed Apr 25, 2007 6:22 am    Post subject: Reply with quote

Could you substitute verjuice?
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Griffin



Joined: 09 Jun 2006
Posts: 932
Location: England

PostPosted: Wed Apr 25, 2007 9:34 am    Post subject: Reply with quote

Quote:
Most of you think it's the proper ingredient in numerous savory and sweets

Yep... and...

Quote:
many in my family are muslim thus it is the forbidden fruit.

Doh! That IS tricky. But I remember my brother making a cake with orange juice years ago and no alcohol (I worry about him sometimes). Strangely, the cake tasted as if it had alcohol in it - a cointreau sort of kick to it. Yet he swore he hadn't put any alcohol in it.

I would think that it depends on the dish as to what you would want the alcohol to do in it. That would suggest the possible substitutes.
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Richard Leader



Joined: 22 Feb 2006
Posts: 77
Location: London, UK

PostPosted: Wed Apr 25, 2007 9:49 am    Post subject: Reply with quote

Griffin wrote:
Doh! That IS tricky. But I remember my brother making a cake with orange juice years ago and no alcohol (I worry about him sometimes). Strangely, the cake tasted as if it had alcohol in it - a cointreau sort of kick to it. Yet he swore he hadn't put any alcohol in it.


One great ingredient to use alongside orange juice is orange blossom water - North African cooking (often largely Muslim) makes use of this quite alot, along with rose petal water, pomegranite juice... and various other fragrant things.

In savoury dishes, a little stock and perhaps some good vinegar of some type (although much of the good stuff comes from an alcoholic base - sherry, wine, cider etc - is this allowed?)
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Wed Apr 25, 2007 11:00 am    Post subject: Reply with quote

For sweets I use fruit juice instead of alcohol. Think outside orange juice though. Pear, apricot, apple etc are all delicious. The sweeter ones like peach and apricot will also caramelise a dish where needed.

Savoury dishes can also use fruit juice. Think tomato, celery, carrot etc. Apricot juice can also be used to give a mellow depth to a savoury dish.

Unfermented grape juice can be a good substitute as well.
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Donna



Joined: 14 Oct 2005
Posts: 827
Location: Oakland, CA

PostPosted: Wed Apr 25, 2007 6:49 pm    Post subject: Reply with quote

GOOD RICH homemade stock can give wonderful flavors to many dishes - including vegetables. I think Anthony Bourdain's stock recipes in the Les Halles cookbook are easy to follow (if time consuming) and very rich & flavorful.
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Deni



Joined: 25 Jul 2006
Posts: 52
Location: Kona, Hawaii

PostPosted: Wed Apr 25, 2007 8:20 pm    Post subject: Reply with quote

Mashtan,

This company
www.amoretti.com/
has many, many extracts & essences that are natural and some organic. Most are without alcohol bases. I have used them for many years with great success.

You do not need to be a professional baker to purchase from them and they sell in any quantities.
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Deni



Joined: 25 Jul 2006
Posts: 52
Location: Kona, Hawaii

PostPosted: Wed Apr 25, 2007 8:23 pm    Post subject: Reply with quote

Here is their home page...

http://www.amoretti.com/docs/amoretti_home_page.html
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Acadiana



Joined: 20 Apr 2006
Posts: 41
Location: Washington DC

PostPosted: Mon Apr 30, 2007 9:23 pm    Post subject: Reply with quote

I love vegetable stock, particularly onion.
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